Discover LA: The Line Hotel


We are constantly in search of new, cool spots to get lost in LA. This week our pick is The Line Hotel in Koreatown. The hotel is set in a restored midcentury building. It differentiates itself from many surrounding hotels by its floor to ceiling windows, which provides stunning Hollywood Hills views and with its industrial-chic rooms and funky original art pieces, which creates a very hip atmosphere.

During the day, you can relax by the pool, which is surrounded by citrus trees or you can grab lunch in the greenhouse commissary. By creating a glass dome right in the middle of the city, The Line Hotel’s Commissary restaurant is for sure one of our favorite places. Or if you enjoy authentic food, you can please your palate at the Pot restaurant inside the hotel, which brings Korean culture to your table.


While you are escaping from the city life and relaxing at The Line Hotel, we highly recommend trying The Locust & Lanfray cocktail. In this warm weather, this cool loft & bear cocktail will make you feel like you are on vacation.

IMG_3283_editIMG_3299_editloft & bear, crême de cacao, creme de menthe, absinthe foam, cream, matcha powder….um, yes please!

The Dill Ferrel


Los Angeles is a place full of possibilities. There is always something new to explore, something new to taste, see, or experience.

Being an Angelino, we love discovering new cocktails and we love spreading the word. If you are like us and want to discover new tastes this summer, we have a great recipe for you to start your search with.

Give this smooth, refreshing yet tasteful cocktail a try.

Dill Ferrel

 2 oz loft & bear (dill infused)

.5 oz Green Chartreuse

.5 oz Dolin Blanc.

Stir and Strain into coupe glass.  Finish with grapefruit oil.  Enjoy.

The Mini Is Here

IMG_2729In case you’ve missed the new mini that we have added to the family, here it is. This unassuming bottle is 100 ml of loft & bear goodness. Take it to the beach, take it on an airplane, heck, take it in the club. (who wants to pay $16 for a drink anyways)

You can find them for sale at these locations with more to come!

Distilled in Los Angeles Arts District
Drink Responsibly



Four bartenders faced a mystery box of random ingredients including a local spirit. Each bartender used their skill and wit to create a unique drink that blended all the herbs, spices, and syrups together. It was a night of community and celebration as one walked away a winner, the rest were 86’d.


The champion of the evening was Ricky Yarnall with his masterpiece of a drink.

Lick the Salt, Take the Shot, Eat the Orange

1 oz Fernet

1 oz Dolin Blanc

.5 oz Seabold Ginger Cordial

.5 oz Mandarin Orange Juice

.5 oz Cold Brew Coffee

.5 oz Demerara Sugar Syrup

.25 oz Lemon Juice

Garnished with rosemary salt and mandarin orange. You will find this new drink on Bar Mateo’s menu at Zinc Cafe for a limited time only. Congratulations Ricky, and a big thanks to everyone involved!


Special shout out to all of of our sponsors: Zinc Cafe, Spice Station, Seabold Ginger Beer, Ventura Spirits, Craft Sprits, Miracle Mile Bitters, St. Vincent Syrups, Jenn Wong of Way of the Wong, Joe keeper of Barkeeper, David Kaplan of Death & Co, and our very own Karl Steuck. We couldn’t have done it without you!

How Millennials Are Reshaping the Food Industry

back-to-the-futureImage stolen from the internet

This week we celebrated Back to the Future Day and wow, things have changed drastically since the first movie came out. At a time where anything and everything is a button away, companies are having to think smart about how to keep up with the economy. “The VC Grocery List” by Corie Bown in the Entrepreneur Magazine  discussed the progress in technology that made it possible for the food sector to meet millenials’ growing demands for time-efficient and high quality products.

Today we have, “Big Data for farming, alternative and better sources for nutrition, and the reimagination of food delivery,” states Randy Komisar of Tech Crunch.

Among other things, consumers have only scraped the top of the value chain by raving about Postmates and Grubhub. Yet, according to Brown, VC’s have picked up venture trends like plant and insect proteins, aquaponics and urban farming that are predicted to go onwards and upwards. Tech-savvy food and beverage industry is also contributing to the wellbeing of the planet and the population by reducing waste and use of chemicals as well as accelerating distribution.

It’s interesting how millennials’ obsession with tech and Big Data is a trait that’s often criticized is also rousing the world be more and more efficient everyday. The ever-evolving pressure has inspired many to be creative in using technology.

As handmade artisanal vodka, loft & bear invests time to explore new technologies to expand while maintaining authenticity. Write us what you think about the potentials of F&B and loft & bear!